Meet your guide at Exit B of Kuanzhai Alley Station of Metro Line 4. Start with a guided trip to a bustling local market to handpick fresh ingredients to be used later, then learn authentic techniques for seasoning, knife skills, and wok control.

Step into a traditional kitchen right in Chengdu’s iconic Kuanzhai Alley and learn from the best. Your chefs are disciples of renowned Sichuan Certified Grand Masters and have honed their craft in Michelin-starred kitchens.

This hands-on experience goes beyond recipes, teaching you the essence of Sichuan flavours: the balance of mala (numbing-spicy), the precision of knife work, and the mastery of wok hei (breath of the wok).

Feel free to ask your chefs anything about Sichuan cuisine—from traditional techniques to wild fusion ideas. Ever thought of making Mapo Tofu Pasta? Or using Sichuan’s smoky green chilli sauce as a bold steak topping? Let their creativity spark yours.

After the course, your chef will personally sign and present a course completion certificate to each participant—a one-of-a-kind Chengdu souvenir.